Fill a tall pot with unsalted water and heat it. Before boiling introduce the octopus in the water and remove it three times. Reintroduce it and let it cook. Cook for 20 to 30 minutes from the moment it starts to boil. Cut the legs keeping them whole and if they are very large, cut them in half.
Wash, peel and cook the potato in salted water. When hot, drain it and grind it with the help of a food processor. Add the cream cheese and continue blending until well blended. Add salt and ground black pepper to taste.
Mix all the ingredients and blend with a turmix until homogeneous. Heat a non-stick frying pan over high heat and pour the mixture. Leave uncovered to evaporate the water until crispy. Remove from heat and set aside in a dry place.
Put a few spoonfuls of cheese parmentier at the bottom of the dish. On top of the parmentier, place the octopus legs creating volume and add coarse salt, a dash of Extra Virgin Olive Oil and a touch of paprika de la vera. Finish with crispy ink, cassava chips, fennel sprigs and borage flower.